6 hard boiled Eggs.
1 Beaten Egg.
1lb of Sausage Meat.
6 Slices of Stale bread.
1 Tablespoon of Oil, I have used Vegetable oil, but you could use Sunflower, Corn, Olive, etc.
Seasonings; I have used Freshly milled dried Garlic and Chili with Black pepper for the sausage meat, and Ground white Pepper, and Sea Salt with Seaweed for the breadcrumbs.

Measure out the sausage meat and stir the seasoning in well. Stand in the fridge over night.

[img][/img]

Break up the slices of stale bread, and zap with a blender.

[img][/img]

Stir the milled Sea salt and Seaweed, and the ground white pepper into the breadcrumbs.

[img][/img]

Knead the sausage meat with clean hands to remove any trapped air, separate into 6 balls, rolling and squeezing them in the hands until the surface is smooth.

Cover a chopping board in cling film, and then "throw" one of the sausage meat balls at the board, as a potter would throw clay on to the wheel. Cover with another layer of cling film, then roll out with a rolling pin.

[img][/img]

When you have the sausage meat rolled out evenly, roll it on to a hard boiled egg. And then work it in the hands rolling and squeezing until you have a smooth even surface.

[img][/img]

Roll your cannonballs of sausage meat and egg in the breadcrumbs.

[img][/img]

When you have them all covered in Breadcrumbs, place them in the freezer for about 30 minutes.

[img][/img]

Beat an Egg with a teaspoonful of oil and a little Salt & Pepper. Roll the covered eggs in the beaten egg, and then in the breadcrumbs.

[img][/img]

Place on a baking tray and bake in a medium oven for 45-60 minutes

[img][/img]

Remove from the oven, and allow to cool before eating. I have just had a warm Scotch egg with bread and butter, celery, and mature chedder cheese for supper .... .... .... .... Delicious!

[img][/img]

This is one that you have really got try. I will never go back to factory made Scotch Eggs again

Last edited by Gareth on Tue Feb 12, 2008 9:53 pm; edited 1 time in total

Very nice Gareth. The one time I've had scotch eggs I would have sworn that they were deep-fried. Have you tried them that way? I'm sure baking is probably better for you, but then again, given the constituents, it's probably not much of a difference.

Yes, you can deep fry them, and I assume that is how Scotch Eggs are commercially made.

The original recipe that my friend sent to me, called for the Scotch Eggs to be cooked under the grill. The grill on my cooker is not the most efficient in the world, and I do not have a deep fat fryer, so oven bake was my only realistic option. No doubt, the double roll in breadcrumbs, and the oil that I beat into the egg did a sufficient job. When baked I had a crispy, crunchy outer layer, with a moist meat layer underneath.

What you see in the above photos are my very first, and so far only attempt at making Scotch eggs. However, they came out so well, that they will now feature regularly on my home menu.

Gareth, I loved the photos and had to show my husband, who is the engineer. I noticed that you did not specify an oven temp. A medium oven is the sort of instruction that drives hubby mad and discourages him from cooking. Could you be specific?
Thanks

I noticed that you did not specify an oven temp. A medium oven is the sort of instruction that drives hubby mad and discourages him from cooking.

My experience in the UK is that oven temperature controls are generally like US stove-tops (lo, med-lo, med, med-hi, hi) or have gas numbers (1-6). I'd try around 350 deg F and adjust from there with experience.

When Lois and I make spicy sour dough crackers, we always put some pieces by to make bread crumbs with. Having an eclectic mix of chillies, Garlic, peppers, and a whole host of other Herbs and Spicies, I believe that Lois & I make the best bread crumbs in the world, which also make the best Scotch Eggs in the world.